Uncooked parsnips protrouding from a pan

Parsnip

| par-snip |

These pale winter root vegetables are delicious roasted or mashed. Find out how to choose the best parsnips, plus how to prepare and cook them.

What is parsnip?

The fact that the parsnip is a member of the carrot family comes as no surprise – it looks just like one, aside from its creamy white colour. It has an earthy but sweet flavour and is great used in hearty winter roasts, soups and stews.

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How to prepare parsnips

Young, small parsnips don’t really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

How to cook parsnips

Chop into chunks and roast (40-55 mins). Cut into chunks and boil (15-20 mins). They can also be puréed into a mash, grated into rostis or shaved and fried into crisps.

Get more inspiration from our parsnip recipe collection and guide on top 10 ways with parsnips.

How to store parsnips

In the fridge – they’ll last for around a week.

When is parsnip in season?

Parsnips are in season between September and March, making them the ideal winter vegetable.

Choose the best parsnips

Go for small to medium parsnips, as larger ones can be fibrous, and always choose firm, rather than limp or shrivelled examples. Avoid those with lots of whiskers or brown patches as this indicates that they may well be old or even rotten.

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Alternatives to parsnip

Try carrot or turnip.